tonno o pescespada con salmoriglio

tuna with salmoriglio sauce


for the tuna or swordfish

4     7 to 8 ounce tuna or swordfish filets
        olive oil for frying or grilling

for the salmoriglio

1/2  cup extra virgin olive oil
1/4  cup lemon juice
2     tablespoons finely chopped parsley
4     garlic cloves, minced
1     teaspoon dried oregano
        sea salt
        fresh ground black pepper

Mix the ingredients for the salmoriglio in a small bowl until well combined,
cover with plastic wrap and let stand for at least an hour before serving.

Heat a large frying pan over moderately high temperature with 2 tablespoons
of olive oil, or set the coals or flame under the grill. Brush the fish with the
olive oil and place on the grill, or place the fish in the pan and sear each side of
the steaks or to desired doneness.

Stir the salmoriglio sauce, set the fish on plates and dress them with
generous spoonfuls of
the salmoriglio dressing.
                                                           the food of the eolian islands and sicily

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